March 20, 2010

When I found this recipe, I knew that I'd soon be rushing out to the store to pick up the ingredients. Anyone who knows me really well knows my love for mushrooms runs deep, I mean deep - like if I weren't already married, I might marry mushrooms (well, not really, but you get what I'm saying!) After a quick trip to the store, I turned on some music (Iron & Wine's latest CD for those who are interested) and spent the afternoon whipping up this delicious soup.

Here's my take on The Mushroom Soup - definitely check out the link for the ingredient list & detailed cooking directions. I really enjoyed this dish and cooked it just like the recipe recommends. However I will make a few changes for the next time I make this soup - I'll note my changes/additions under each photo of the cooking process...

Finley chopped carrots, celery and slice mushrooms (I ended up doubling the amount of mushrooms shown in this photo.)

Saute carrots & celery together (next time I'll throw in some garlic). Then add mushrooms and cook for several minutes - this is when it starts to smelling delicious...

Add white wine and cook mixture together for a few more minutes. (I used Pinot Grigo because that's what I like to drink, but the recipe calls for Chablis White Wine). (At this point, I added a spoon full of tomato paste to thicken things up.)

Mix in tomato juice, cooking for a bit, then add in the heavy cream. (Next time, I'll use much less cream here - it calls for a pint, which I thought was way too much.) Add in the parmesan cheese after the liquids have cooked together (this is another thing I'll change for next time - I think you can reduce the cheese by half and still add great flavor.)

Ta-Dahhh...the finished product! I toasted up a loaf of french bread for dunking and it was delicious. If you are a mushroom lover, then this soup is right up your alley.